JPS59203473A - Seasoning of salmon - Google Patents
Seasoning of salmonInfo
- Publication number
- JPS59203473A JPS59203473A JP58076757A JP7675783A JPS59203473A JP S59203473 A JPS59203473 A JP S59203473A JP 58076757 A JP58076757 A JP 58076757A JP 7675783 A JP7675783 A JP 7675783A JP S59203473 A JPS59203473 A JP S59203473A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- salmon
- salt
- fish
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000972773 Aulopiformes Species 0.000 title claims abstract description 22
- 235000019515 salmon Nutrition 0.000 title claims abstract description 22
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 235000019688 fish Nutrition 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 229940073490 sodium glutamate Drugs 0.000 abstract description 3
- 238000010257 thawing Methods 0.000 abstract description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract 1
- 210000000416 exudates and transudate Anatomy 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000021182 hors d'oeuvre Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 241000277277 Oncorhynchus nerka Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は鮭を種々な料理に使用するため、適度な味を
Ｈ遍なく滲透させて、身を引き締めるようにした、鮭の
味付方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for seasoning salmon, which allows the salmon to be used in a variety of dishes, so that the appropriate flavor permeates throughout and makes the meat firmer.
鮭は日本人好みの魚として広く食用に供されているが、
生のまま味付する方法としては従来から多量の塩を使う
か、酢に浸ける方法が行われているに過ぎなかった。Salmon is a Japanese favorite fish and is widely eaten.
Traditionally, the only ways to season raw meat were to use a large amount of salt or to soak it in vinegar.
多量に塩を使っては塩辛いものとなり、酢に浸けたので
は白濁した色になって、美しい紅鮭の色が台無しになっ
てしまう欠点があった。If too much salt is used, the salmon will become salty, and if it is soaked in vinegar, it will become cloudy, ruining the beautiful color of the sockeye salmon.
そのため鮨や刺身として鮭を使用することはできなかっ
た。Therefore, salmon could not be used for sushi or sashimi.
味付しない鮭を刺身のように食べることは「ルイベ」と
称して北海道方面において雪や氷の中に貯蔵したものを
解凍して食べられており、最近では冷凍鮭を解凍して「
ルイペ」と同じ食べ方をする［ベニ）ａＪと呼ばれる商
品も販売されているが、この「Ａ／イベ」も「ベニドロ
」も鮭自体には味付されていないものである。Eating unflavored salmon like sashimi is called ``ruibe'' and is eaten in Hokkaido by thawing the salmon stored in snow or ice.
A product called Beni-aJ, which is eaten in the same way as "Luipe", is also on sale, but in both "A/Ibe" and "Beni-doro", the salmon itself is not flavored.
そこで本発明では、鮨や刺身などに好適な鮭の味付方法
を開発して、鮭を美味しく賞味できるようにしようとす
るものである。Therefore, the present invention aims to develop a method for seasoning salmon suitable for sushi, sashimi, etc., so that salmon can be enjoyed deliciously.
すなわち、−冷凍した鮭を包丁が入る程度に半解凍した
時点で３枚におろし、肉汁が滲出する前に食塩または食
塩にグルタミン酸ソーダを２〜１０％加えたものを、魚
肉Ｉ Ｋ９に対して１０ｙ〜３５ｙの割合で振り掛けて
１０時間以上放置するものである。That is, - When the frozen salmon is half thawed to the point where a knife can fit in it, it is cut into three pieces, and before the meat juices ooze out, salt or salt with 2 to 10% monosodium glutamate added to it is added to the fish meat I K9. It is sprinkled at a ratio of 10y to 35y and left for 10 hours or more.
こうすると味が満遍なく鰺透し、身が引き締まるもので
、そのままにぎり鮨し、オードプル、刺身等として利用
できるのであるが、保存する場合は再び急速冷凍または
普通冷凍するものである。This allows the flavor to penetrate evenly and the meat to be firm, which can be used as nigiri sushi, hors d'oeuvre, sashimi, etc., but if you wish to preserve it, it should be quickly frozen or frozen again.
この味付方法の要点は味付の時期にあり、完全に解凍し
た場合、鮭は肉汁が滲出して味が溢透しにくいものであ
って、半解凍の時点で肉汁の滲出する前の僅かな時間を
掴むのがコツである。The key to this seasoning method is the timing of seasoning; when salmon is completely thawed, the meat juices ooze out and the flavor is difficult to seep out. The trick is to find the right time.
この時点は、２２℃で３時間から４時間までの間が適当
である。This time point is suitably between 3 and 4 hours at 22°C.
調味料を振り掛けるには、肉の厚い背身（１）に多く、
肉の薄い脂身（２）７尾身（３）には少な目に、向側。To sprinkle seasoning, add more to the thick back of the meat (1).
Thin fatty meat (2) and 7-tailed meat (3) have a little less on the other side.
皮側の両面から振り掛けるのがよい。It is best to sprinkle it on both sides of the skin.
調味料は食塩単体でもよいが、グルタミン酸ソーダを少
量加えると、甘味を引き出してまろやかな味となり、舌
ざわり、喉おくりがよくて一層美味しくなる。Salt alone can be used as a seasoning, but adding a small amount of monosodium glutamate brings out the sweetness and gives it a mellow taste, making it even more delicious with a nice texture and smoothness down the throat.
しかしグルタミン酸ソーダが食塩に対して１０％を越え
ると舌にいや味が残るようになるので１０％以下がよい
。However, if sodium glutamate exceeds 10% of the salt, it will leave an unpleasant taste on the tongue, so it is best to keep it at 10% or less.
尚、味の滲透時間は１０時間から２４時間の範囲が適当
で、味が満遍なく滲透し、身を引き締めるのに十分な時
間であり、２４時間以上放置しても結果は変らない。Note that the appropriate time for the flavor to infiltrate is within the range of 10 to 24 hours, which is sufficient time for the flavor to infiltrate evenly and tighten the body, and the result will not change even if left for more than 24 hours.
次に本発明者が種々実験して得た調味料（食塩９５％＋
グルタミン酸ソーダ５％混合）の鮭肉Ｉ Ｋ９に対する
最適な使用量を示す。Next, the present inventor obtained a seasoning (95% salt +
The optimum usage amount of 5% sodium glutamate mixture for salmon meat IK9 is shown.
にぎり制用 最適２７９ 使用可能（２５ｙ〜３２
ｆ）オードプル用 最適２４Ｐ 使用可能（２０ｆＩ
〜２７ｇ）刺 身 用 最適２０ｆ 使用可能（１
０ｙ〜２４ｆ）この発明は以上述べた通りであるから、
冷凍鮭を半解凍した最適な時点に味付を行うことで、鮭
をにぎり鮨に使ったりオードプルや刺身等として従来と
は異なった美味しさで食べられるようにした、鮭の味付
方法を提供し得るものである。Optimal for nigiri system 279 usable (25y~32
f) Optimum 24P usable for audh pull (20fI
~27g) Suitable for sashimi 20f usable (1
0y~24f) Since this invention is as described above,
We provide a method of seasoning salmon that allows you to use it in nigiri sushi, eat it as hors d'oeuvre, sashimi, etc. with a different taste than before by seasoning frozen salmon at the optimal point after it is partially thawed. It is possible.
図面は３枚におろした鮭の身を示す図である。
１・・背 身 ２・・腹 身 ３・・尾 身持 許 出
願人 宇佐用勝之
（外１名）′ｒ；、。The drawing shows salmon meat cut into three pieces. 1. Back 2. Belly 3. Tail Applicant Katsuyuki Usayo (1 other person)'r;.
Claims (1)
おろし、肉汁が滲出する前に食塩または食塩にグルタミ
ン酸ソーダを２〜１０％加えたものを、魚肉ＩＫｇに対
して１０ｆ〜３５１の割合で振り掛けて１０時間以上放
置することを特徴とする鮭の味付方法。Once the frozen salmon has been partially thawed to the point where a knife can fit in it, cut it into three pieces, and before the meat juices ooze out, add table salt or salt with 2 to 10% monosodium glutamate added to it at a rate of 10F to 351 kg per Ikg of fish meat. A method of seasoning salmon that is characterized by sprinkling it in proportions and leaving it for 10 hours or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58076757A JPS59203473A (en) | 1983-04-30 | 1983-04-30 | Seasoning of salmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58076757A JPS59203473A (en) | 1983-04-30 | 1983-04-30 | Seasoning of salmon |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59203473A true JPS59203473A (en) | 1984-11-17 |
| JPS6349992B2 JPS6349992B2 (en) | 1988-10-06 |
Family
ID=13614455
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58076757A Granted JPS59203473A (en) | 1983-04-30 | 1983-04-30 | Seasoning of salmon |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59203473A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766967A (en) * | 2014-02-11 | 2014-05-07 | 通威（成都）三文鱼有限公司 | Making method of coho salmon sashimi dish |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57115161A (en) * | 1981-01-09 | 1982-07-17 | Takeji Kawahara | Preparation of instant "chazuke" |
-
1983
- 1983-04-30 JP JP58076757A patent/JPS59203473A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57115161A (en) * | 1981-01-09 | 1982-07-17 | Takeji Kawahara | Preparation of instant "chazuke" |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766967A (en) * | 2014-02-11 | 2014-05-07 | 通威（成都）三文鱼有限公司 | Making method of coho salmon sashimi dish |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6349992B2 (en) | 1988-10-06 |
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